Chia pudding with berry compote recipe
Created by Caff Rabess
Dietitian Catherine Rabess's chia pudding is a great way to up your fibre intake. Let the pudding set in the fridge overnight to allow it to thicken, then top with homemade berry compote and flaked almonds in the morning for extra fibre. This is a great healthy make-ahead breakfast to help get you through busy mornings.
See method- Serves 1
- Takes 35 mins, plus overnight setting
- 278 calories / serving
Ingredients
- 2 tbsp chia seeds
- 125ml milk (use dairy-free if you prefer)
- 1 tsp maple syrup or honey
- 1 tbsp granola
- 1 tsp flaked almonds
For the berry compote
- 350g mixed berries (we used fresh strawberries, halved, raspberries, blueberries but you can use frozen instead)
- 1 tbsp maple syrup or honey
- 1 tsp vanilla extract
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Shop ingredientsEach serving contains
- Energy
- 1165kJ 278.0kcal
- Fat
- 11g
- Saturates
- 2g
- Salt
- 0.2g
- Sugars
- 20g
of the Reference intake
Carbohydrate 29.1gProtein 10.7gFibre 9.2g
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Method
- Put the chia seeds, milk and maple syrup in a jar or bowl and mix thoroughly to ensure the chia seeds do not clump together. Pop in the fridge to set overnight.
- For the berry compote, put all the ingredients and 3 tbsp water in a saucepan over a low-medium heat for 15-20 mins until soften, stirring gently to avoid breaking up the fruit too much.
- Set aside to cool completely, then chill in the fridge. Add a layer of compote to the set chia pudding in the morning.
- Top with the granola and flaked almonds to serve.
- Tip: The compote will make 2-4 servings and will keep in an airtight container in the fridge for up to 3 days. You can use any leftover compote to make ice lollies or add to Greek yogurt.
- See more Healthy breakfast ideas
